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Influence of Protein and Vitamin Levels on the Nutritional Value of Heated Fats for Rats¹

The Burnsides Research Laboratory, Department of Food Science, University of Illinois, Urbana, Illinois 61801

Weanling rats were fed heated corn oil containing low levels of non-volatile oxidation products and protein levels of 8, 10, 20 and 30% of the diet. The study was conducted in two sequential phases by varying the vitamin level by a factor of 100. Animals fed the heated oil at the low vitamin level gained significantly less weight than those fed fresh corn oil. Growth depression was most severe at the 8 and 10% levels of protein. When the diets were changed to include a vitamin mix containing 100 times the previous level, there was no significant difference in subsequent weight gains between any paired groups of animals receiving similar diets. The growth response of rats that was observed in the present study suggested an interrelationship between the level of nonvolatile oxidation products present in the heated fat, the vitamin level, and the protein level in the total diet.

KEY WORDS: • oxidized fat • growth • nutrient interrelations

¹ Supported by the USPHS, FD 00049, and Illinois Agricultural Experiment Station, Urbana, Ill. 61801.

Manuscript received 19 March 1973.